I really need to plant some cilantro and Thai basil – they would greatly enhance this curry. Most vegetables are nice in Thai curry, but other than the carrot, onion, and daikon, all I had on hand was a cucumber. (Good thing I’m going to the market tomorrow.) A 500 g package of green Thai curry paste costs about $2 at the Chinese market and lasts a long time in the fridge. (It’s twice the price for a tiny jar at the regular grocery store.)
regular tofu (I used about 5 blocks), diced into 1 cm pieces (edamame would also be nice)
1-2 Tbsp. coconut oil or other oil
1 onion, sliced
2 Tbsp. green Thai curry paste, or to taste
1″ ginger, minced
3 cloves garlic
2 carrots, julienned
about 4″ piece daikon, julienned
about 2 cups coconut milk
fish sauce and lemon juice to taste
Oil a baking sheet and arrange the tofu on it. Bake it at 350 for 45 minutes or until the bottom is nicely browned. Flip the tofu and cook it for another 15 minutes or so. Set aside.
Fry the onion in the coconut oil until it’s mostly tender. Add the ginger and garlic and continue cooking for a couple minutes. Add the curry paste and cook for a couple minutes. Add the remaining ingredients including the tofu and bring to a simmer. Add fish sauce and lemon juice to taste. Reduce heat to low, cover, and cook for 20 minutes or until the vegetables are tender.